4.29 70 Published Jun 26, 2019, Updated Oct 25, 2021 If you’re a fan of fresh Mexican food, you’re going to LOVE this! You can prep everything on Sunday and have lunch for a couple days. If serving it for lunch, it’s got plenty of protein and healthy fat to hold it’s own, but as a volume eater I like serving it over a bed of greens. It’s also a great as a side dish —perfect for parties (you could even bring tortilla chips for dipping) or served alongside roasted chicken or blackened seafood. It’s basically a Mexican take on my favorite Roasted Sweet Potato, Kale and Quinoa Salad. Roasted sweet potatoes and quinoa are still involved, I just nixed the kale and added a bunch of other goodies like bell pepper, beans, avocado, cilantro and spicy seasonings. Mark this down in history because you’ll almost never see me take kale out of recipe!
Ingredients in Southwestern Quinoa Salad
quinoasweet potatobell pepperblack beanscorn – I like using frozen to keep things easyred onionfresh cilantroavocadoolive oillime juicespices: chili powder, cayenne, cumin, black pepper, sea salt
How to Make Southwest Quinoa Salad
Start by prepping your sweet potato. Chop it into bite sized chunks, toss in olive oil and season to taste with salt and pepper. Bake in the oven for 25-30 minutes at 400º. As your sweet potatoes are cooking, cook quinoa according to package directions. In a large bowl, combined the cooled sweet potatoes, quinoa, bell pepper, black beans, red onion, cilantro and avocado. Add in the cup olive oil, lime juice, chili powder, cayenne, cumin, black pepper and sea salt. Gently toss the salad to combine. You can serve it right away or let it chill in the fridge a few hours before serving so all of the flavors can marinate. Top with queso fresco if you’re feeling fancy!
Love Quinoa Salad Recipes? Try These:
Roasted Broccoli Quinoa SaladGreek Quinoa SaladChickpea Quinoa SaladSpinach Quinoa SaladQuinoa TabboulehCarrot Quinoa SaladQuinoa Salad with Corn and AvocadoSweet Potato Kale Quinoa Salad
